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Spanish omelette

Spanish omelette

PT55M

1
Preheat the oven to 160°C/gas mark 3
2
Cook the new potatoes in lightly salted boiling water until cooked through and tender
  • 500g of new potatoes
  • 1 pinch of salt
3
Drain, allow to cool slightly then cut into 1cm thick slices
4
Add a good glug of olive oil to an ovenproof pan placed over a low-medium heat. Once hot, add the onions and gently fry for 5 minutes – do not allow them colour
  • 100ml of olive oil
  • 1 small onion, finely sliced
5
Add the potatoes to the pan, reduce the heat and continue to cook gently for 2–3 minutes
6
Crack the eggs into a bowl, season with a pinch of salt and pepper and add the chopped parsley. Beat together using a fork
  • 6 eggs
  • 3 tbsp of parsley
  • 1 pinch of salt
  • 1 pinch of pepper
7
Evenly pour the egg mixture over the potatoes and onions
8
Place the pan the oven and bake for 20–25 minutes, or until the egg is cooked and golden on top
9
Remove from the oven and leave to cool for 5 minutes before turning out and serving. The omelette can be served hot or cold

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Spanish omelette

 
 

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